Know Your Ingredients

Know Your Ingredients

March 18, 2012

Do we know the effects of what we eat? Ever wondered what makes certain foods conducive to some and less to others! Which are the foods one can eat regularly and which one should leave aside for occasional indulgences. How does one figure this out? Ayurveda says that food ingredients have properties which interact with [...]

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Goodness of Green Peas

February 15, 2012

  Know your ingredients We see a lot of green peas in the market these days.  Just the right time to share some information about green peas that we discovered during our research for “Sukham Ayu – Our Cookbook with Ayurvedic Recipes”. Green PEAS are cooling and have a sweet-astringent essence. Intake of these little [...]

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Curry Leaf Powder ~ Healthy & Nutritious

January 15, 2012

Curry Leaves are an indispensable addition to South Indian Cuisine. They are said to have many medicinal properties such as an antidiabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping them healthy and long. Here we present this nutritious powder from our book “Cooking at [...]

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Coconut Insights

October 5, 2011

This month’s Siri’s Healing Foods events is hosted by Saffron Streaks and she has chosen Coconut as the theme. Two lucky winners randomly selected by the guest host will win our award-winning vegetarian cookbooks as give-aways. Looking forward to the myriad ways in which bloggers will highlight this fruit to participate in the contest. The [...]

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Spicy Ginger Lemon Soopa

September 14, 2011

GINGER, as our elders have reiterated many times, is rich in its medicinal properties. It is applied as a paste to the temples to relieve headache, and consumed when suffering from the common cold. In many Indian households, it is routinely added to tea along with cardamom to make “Masala Chai” – a spicy variation [...]

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Yummy pickle with yellow cucumber

August 4, 2011

Nakka Dhosakaya (to be pronounced as Dhōsakāya) or Yellow Cucumber is native to state of Andhra Pradesh though variations can be found elsewhere in the country. It is very versatile as it is used to make Dal, Curry, Chutney and Pickle. The crunch of this cucumber makes all the difference. In non-mango season, it replaces [...]

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